I Need An Ansewr, Badly.... :(

I had made a Two tier cake. For My sister-in-law's Mom. She told me that, that first tier came out good, But.. The second tier, came out solid. I had put Syrup, when it was done, Now, On this recipe I had put sour cream Can someone. Please, Tell, what I did wrong

I can't help you with the nature of your disaster but I would like to offer a suggestion to help you get to the answer.

You want people who are familiar with baking issues to read your post...put in a title such as "Cake came out solid" or something so people who are scanning threads know what the issue is. You are more likely to attract people who have answers to your question when you do that.

I just had a similar issue with sour cream. I decided to get creative and add sour cream to an angel food cake mix because we had a delicious sour cream a.f. cake from a grocery store in Georgia and I wanted to try and recreate it. I was good, but in spots where I think I did not completely have the s.cream mixed in there were "solid" bits of cooked sour cream which didn't look great, but tasted fine. And I liked the richness of the cake w/the s.cream added. Just some thoughts . . .

-------------------------------------------------------------------------------- I had made a Two tier cake. For My sister-in-law's Mom. She told me that, that first tier came out good, But.. The second tier, came out solid. Like Bread Pudding. I used the same cake flour for both. Now, On this recipe, I had put sour cream. Can someone. Please, Tell, what I did wrong I'm a newbie. Still in pampers. lol

Yes more information is needed. What is your list of recipe ingredients and what did you use sour cream instead of? Are both cakes the same recipe, sour cream in one or both cakes? Did your second tier cake fall after coming out of the oven, that would make it solid. If you followed a recipe and added sour cream as an extra ingredient that could make it heavier and more solid as well.